A recreation of a popular frozen veggie burger from Trader Joe's grocery store.
- 3 cups cooked TJs sprouted rice blend
- 1 medium sweet potato peeled
- 2 each egg whites
- 1 red bell pepper diced
- 1/4 white onion diced
- 4 oz shiitake mushrooms stems removed and diced
- 6 oz broccoli florets diced
- 6 oz carrots shredded
- 3 garlic cloves minced
- 1 tablespoon of avocado oil
- 1 tsp of fine sea salt
- 4 tablespoons of Trader Joe's sweet chili garlic sauce
- 3 tsp sesame oil
- 2 tsp garlic powder
- 1/2 cup arrrow root starch
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First, cook peeled sweet potato until fork tender then mash until smooth. Set aside until cool, then combine with egg whites and cooked rice. While the sweet potato and rice are cooking, chop up the veggies.
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Heat the avocado oil in a large non stick pan add all the veggies except the garlic and cook until tender about 8 to 10 mins. Then, add the garlic and cook 2 minutes more. Season with 1 tsp sea salt and garlic powder.
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In a large bowl combine the sweet potato/rice mix and cooked veggies
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Add the sweet chili sauce, sesame oil and arrowroot starch.
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Mix thoroughly.
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Again, heat a large non stick skillet (it can be the same that you used to cook the veggies) with 1 tablespoon of avocado oil. Place 3-4 mounds of the veggie burger mix in to the pan. Shape them into rounds and be careful not to overcrowd the pan!
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- cook for approximately 5-6 minutes on each side.